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Turkey Meatballs with Parsley Pesto and Zucchini Noodles Recipe

Turkey Meatballs with Parsley Pesto and Zucchini Pasta

Fall is the time of turkey and zucchini, so we bring them together in this zesty dish. Grab a veggie spiralizer and enjoy the fall harvest with fresh herb pesto packed full of nutrients that nourish your body and soul.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 5 - 6
Course: Main Course
Ingredients Method

Ingredients
  

Meatballs
  • 1 pound ground free-range turkey
  • 1 tbsp chia seeds
  • 1 tbsp chopped garlic
  • 1/2 tbsp whole-grain mustard
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried sage
  • 1/2 tsp salt
  • 2 slices gluten-free bread, torn apart into small pieces
  • avocado oil cooking spray
Parsley Pesto
  • 1/2 cup pine nuts
  • 2 cups fresh parsley, packed
  • 3 garlic cloves
  • 1/2 tsp sea salt
  • 1/2 lemon, juiced
  • 1/2 cup extra virgin olive oil
Zucchini Pasta
  • 2 8 oz medium zucchini
  • 2 8 oz medium yellow squash
  • 1 tbsp avocado oil

Method
 

For the Meatballs
  1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper.
  2. Combine the turkey, chia seeds, garlic, mustard, parsley, oregano, sage, onion powder, salt, and gluten-free bread. Form into meatballs about 1.5 inches in diameter and place on the prepared baking sheets. Spray with avocado oil cooking spray and bake for 12 minutes or until a meat thermometer registers 165ºF.
For the Pesto
  1. Add the pine nuts, parsley, garlic, salt, and lemon juice to the bowl of a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in the olive oil and pulse until smooth and combined.
For the Veggie Pasta
  1. Using a spiralizer, spiralize the zucchini and yellow squash into “noodles.”
  2. For cooked noodles, heat a large sauté pan with 1 tablespoon avocado oil over medium-high heat. Add the zucchini and squash noodles and cook for 1 to 2 minutes until warm but still al dente. Season with salt and pepper.
  3. Serve the meatballs over uncooked or cooked spiralized zucchini and yellow squash, and top with pesto.